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Wychwood Bakers’ Bread Flour

Our second-strongest bread flour. Wychwood is our premium strength bread flour, used by both artisan bakers and passionate home bakers across the UK. With a protein strength of 13.2%, this flour has excellent water absorption and gluten quality. Perfect for open texture bread and sourdough.

SKU: WY16 Categories: 16kg Sacks, British Flour, Cotswold Bakers Flour Tag: 16kg

Description
Additional information

Description

Wychwood Premium strong white bread flour is the strong white flour of choice for our master baking customers. A careful blend of premium Canadian and British high protein wheat.

Perfect for: Premium grade strong white bread flour, perfect for long fermentation baking open textured breads.

Delivers: A finely milled soft flour for open textured long fermentation baking.

Milling & Provenance: Produced using a blend of premium Canadian spring wheat with superior water absorption qualities and local grade 1 high protein wheat.
Contains: Wheat

Protein: 13.2%+

Wheat Origin: Great Britain & Canada

Did you know: Wychwood is named after the ancient royal forest “Wychwood” above the very village we have been milling from for over 100 years “Shipton-Under-Wychwood”. The Cotswold mill has the beautiful village as a backdrop from the Cotswold hills.

Additional information

Weight	16 kg
Flour Type	Strong Bread Flour
Application	Bread, Sourdough, Bagels, Pitta Bread
Bag Size	16kg

Milling and Provenance

Only the top 20% of bread wheats will earn a place in a batch of Wychwood. This is because not all varieties have the same protein quality or protein strength. We blend ours with arguably the best wheat in the world: Canadian Red Spring Wheat, chosen for its unrivalled consistency and quality.

Protein

13.2% to 13.5%

Contains

Wheat

Perfect for

Long-fermentation baking open-textured bread and sourdoughs. Want more water absorption in your dough? Then Wychwood flour is the right choice.

Did you know

Wychwood is named after the ancient royal forest above the very village the Matthews have been farming and milling from for almost 200 years.

Perfect for

Long-fermentation baking open-textured bread and sourdoughs. Want more water absorption in your dough? Then Wychwood flour is the right choice.

Did you know

Wychwood is named after the ancient royal forest above the very village the Matthews have been farming and milling from for almost 200 years.

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Milling Britain’s finest flour for over 100 years

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.

Wychwood Bakers’ Bread Flour

Description